Veronica's Veggie Meatloaf with Checca Sauce

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This is sooo good! Totally worth the million ingredients and half a dozen pots/pans you get dirty in making it. This freezes really well, so I say make two while you're at it and save one.

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I made this for my sister-in-laws birthday party and it was a big hit. Even my mother-in-law asked for the recipe! I substituted white rice and Parmigiano-Reggiano for a sharper taste.

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This dish did take quite a bit of work to prepare... but if you love slicing and dicing then you'll have a great time making it. I did!! It was delicious. I added an extra egg-white after I read the reviews... so that it would hold together a bit more and it worked. I didn't slice it hot - I let it sit up a long time before I sliced it. It was delicious and the fresher the ingredients the better. This is great for the week's lunch... slice and put into containers to grab and off to the office you go!

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I usually enjoy Giada's recipes, but this fell flat. It takes quite a bit of prep for a lackluster finished product. I added extra onions and a few additional herbs to punch it up a bit, but is really had too much bland rice for our taste. The lentils seemed to get lost in the mix. I'll make the checca sauce again for bruschetta, but won't bother with the loaf.

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I have made this veggie loaf part of my life! I have been a vegetarian for 20 years and this has become one of my favorite recipes. Although it seems like a time consuming recipe, it freezes really well and therefore I only have to make it every few weeks.( I then cut it into serving portions, wrap in cellophane and then aluminum foil and put in freezer It defrosts fairly quickly and microwaves easily. I just make the checca sauce fresh each time. It is just divine and really healthy. I have passed on this recipe to others and they too love it. In a word YUMMY!

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I love this. I don't make it often because it does take a while to prepare. I did change it up a bit. I add lowfat cheese and I use egg beaters. I also like to lay out a piece of patchment paper then I lay a layer of pancetta down, enough to bring up the sides of the loaf. I shape the loaf on top of pancetta then brong up the sides of pancetta and wrap the loaf in the parchment closing off the top. towards the end of cooking I open up the patchment so the topping can brown up a little. Like I said yummy.

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Be sure to press **all** of the water out of the spinach. It's also tastiest with organic tomatoes. They're more flavorful and are denser, which helps the loaf keep its shape.

Make **lots** of Checca sauce. It's super yummy.

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This dish tasted GREAT! Couldn't find short-grain brown rice, so i went with the white (no regrets. Used smoked mozzarella left over from Giada's baked penne the other night, which gave it sooo much yummy flavor. Attempted to get as much liquid out as possible before baking, but the loaf still didn't hold its shape... Oh well! It was still delicious.

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This amazingly quick dish is excellent with a nice light Itialian salad. Perfect for entertaining, the presentation is beautiful and full of color. What a great Veggie alternative.

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This was not only simple but, simply delicious! My girlfriend is a vegitarian (I AM NOT and this satisfied both of our cravings. It was filling and totally satisfying. One of your best Giada!